Shuga (Silom)

Steamed savory rice and lentil cakes served in a set of three. Soft and spongy texture. Accompanied by coconut dip and vegetable lentil stew.

Steamed rice cakes submerged in hot vegetable lentil stew (sambhar). Soft and soaked texture absorbing the savory broth.

Three steamed rice cakes served with a mixed vegetable curry instead of the traditional sambhar. Soft texture paired with a spiced gravy.

Steamed cakes made from semolina (rava) spiced with herbs and nuts. Slightly grainier and richer texture than regular idly.

Semolina steamed cakes topped with clarified butter (ghee). Rich, aromatic, and soft.

Idly pieces tossed in a spicy stir-fry masala. A flavorful variation of the traditional steamed cake with a savory coating.

Steamed rice cakes spiced with a savory masala mix. Flavorful and aromatic.

A bowl of 18 bite-sized steamed rice cakes. Fun to eat and typically served submerged in sambhar.

Miniature steamed rice cakes served soaked in savory lentil stew. Soft, juicy, and flavorful.

Miniature rice cakes soaked in sambhar and topped with aromatic clarified butter. Rich and savory.

A coarse spicy powder made from roasted lentils and dried chilies, mixed with sesame oil. Used as a dipping condiment for idly or dosa.

Spicy lentil condiment powder mixed with clarified butter. Adds a rich, nutty, and spicy flavor to the meal.

A thin, crispy crepe made from fermented rice and lentil batter. Savory and golden-brown. Served with dipping sauces.

Crispy crepe stuffed with a special savory spiced potato filling. A house specialty offering a complete meal experience.

A slightly thicker and softer version of dosa. Spongy texture, cooked with less oil. Tastes like a savory pancake.

Crispy crepe infused with fresh coriander leaves or paste. Aromatic and herbaceous flavor.

Crispy crepe flavored with fresh mint (pudina). Refreshing aroma and savory taste.

Classic dosa cooked with generous amounts of butter. Rich, crispy, and golden.

A kid-friendly variation of the crepe sprinkled with sugar. Sweet and savory combination.

Crispy crepe sprinkled with spicy lentil 'gunpowder' mix. Nutty, spicy, and savory.

Fusion dosa topped with melted cheese. Rich, creamy, and savory.

Thin crepe roasted to perfection with clarified butter (ghee). Extremely crispy and aromatic.

Thick, pancake-like savory rice cake topped with chopped onions. Soft center with crisp edges.

Savory rice pancake topped with melted cheese. A rich and filling variation.

Thick rice pancake topped with tangy tomato slices or pieces. Soft and savory.

Basic thick savory pancake made from fermented batter. Soft, fluffy, and served with dips.

Savory pancake topped with a variety of chopped vegetables like carrots, peas, and onions. Colorful and nutritious.

Spicy version of the thick pancake topped with onions, tomatoes, and green chilies.

Thick savory pancake topped with spiced potato masala. Hearty and flavorful.

Crispy crepe made from semolina (wheat) batter. Features a lacy texture and is cooked quickly. Not fermented like regular dosa.

Semolina crepe topped with chopped onions and spices. Crispy and savory.

Crispy semolina crepe roasted with clarified butter. Rich aroma and taste.

Semolina crepe filled with savory spiced potato mash. A classic combination of crispy and soft textures.

Semolina crepe spread with a spicy red chutney inside. Zesty and flavorful.

Crispy semolina crepe with melted cheese. A rich and savory fusion.

Semolina crepe stuffed with spiced Indian cottage cheese (paneer). Protein-rich and satisfying.

Semolina crepe sprinkled with spicy lentil powder. Nutty and spicy flavor.

Crispy semolina crepe cooked with plenty of butter for a rich taste.

Aromatic long-grain rice cooked with mixed vegetables and spices. Flavorful and served as a main dish.

Mildly spiced rice dish cooked with vegetables. A lighter alternative to biryani.

Basmati rice tempered with cumin seeds (jeera). Simple, aromatic, and pairs well with gravies.

Rice tossed with a special house spice blend and vegetables. Spicy and flavorful.

Rice mixed with fresh grated coconut and tempering spices. Mild, nutty, and soothing.

Rice cooked together with sambhar (lentil stew) to a porridge-like consistency. Served with a crispy lentil cracker (pappad).

Rice mixed with yogurt and tempered spices. Cool, refreshing, and great for digestion.

Rice flavored with lemon juice, turmeric, and peanuts. Tangy and yellow in color.

Likely Tamarind rice (Pulihora), tangy and spiced rice dish. Served with crispy pappad.

Savory porridge made from rice and moong dal, tempered with black pepper and cumin. Comforting and soft.

Rice mixed with fresh coriander paste and spices. Green in color and aromatic.

Spicy rice dish cooked with roasted spices. Fiery and flavorful.

Chickpea curry simmered in a spiced tomato-onion gravy. High in protein and savory.

Traditional South Indian lentil stew with vegetables and tamarind. Served as a side dish.

Yellow lentil curry tempered with ghee, cumin, garlic, and chilies. Comforting and mild.

Yogurt mixed with chopped raw onions and mild spices. Cooling side dish.

Tangy and spicy tamarind-based curry made with dried berries (turkey berry). Intense flavor.

Cubes of cottage cheese (paneer) in a rich, creamy tomato and butter gravy. Mildly sweet and savory.

Cauliflower florets marinated in spices and deep-fried or stir-fried. Crispy and dry.

Potatoes sautéed with cumin seeds (jeera) and spices. A simple dry vegetable dish.

Assorted vegetables cooked in a spiced curry sauce. Nutritious and goes well with rice or bread.

Potatoes cooked in a smooth spinach gravy. Healthy and mild flavor.

Spiral-shaped deep-fried snack made from rice and lentil flour. Very crunchy and savory.

Deep-fried onion fritters coated in chickpea flour batter. Crispy and flavorful.

Deep-fried fritters made with shredded cabbage and gram flour. Crispy snack.

Small, crispy crackers made from lentil flour. Light and salty.

A sweet version of the crispy lentil cracker.

Fine, noodle-like crispy snack made from chickpea flour and ajwain (omam) seeds.

A spicy mix of various fried snacks like nuts, sev, and lentils. Crunchy and addictive.

Tiny fried balls of chickpea flour batter. Savory and crunchy.

Tiny fried chickpea flour balls soaked in sugar syrup. Sweet dessert snack.

A sweet flatbread stuffed with sweetened lentils or coconut. Soft and delicious.

Ball-shaped sweet made from roasted chickpea flour (besan), ghee, and sugar. Crumbly and rich.

Ball-shaped dumplings made from fermented rice batter, cooked in a special mould. Crispy outside, soft inside.

String hoppers (steamed rice noodles). Served either sweet with coconut milk or savory with curry.

Steamed rice noodles tossed with fried coconut and cashew nuts. A rich variation of string hoppers.

Stir-fried noodles with mixed vegetables. Savory and familiar taste.